Ale Braised Chicken with Malt Glaze, Barley Sausage, Garlic Braised Tomato and Tomato Oregano Compote

The Ale Braised Chicken 
 a three pound chicken
 4 tablespoons of butter
 1 cup of chopped onion
 1 cup of chopped carrot
 1 cup of chopped celery
 1 bottle of flavorful ale
 4 large fresh oregano sprigs or branches
 4 cloves of garlic
 2 bay leaves
 several cups of chicken broth
 salt and pepper to taste

Cut the legs off the chicken. Reserve the remaining chicken. Trim off any overhanging skin from the legs. Brown the legs in the butter using a medium thick-bottomed pot over a medium heat. Continue browning until all sides of the chicken legs are an even golden brown. Remove the legs from the butter and let rest briefly.

Add the onion, carrot and celery to the butter and stir for a few moments until their aromas are evident. Return the legs to the pot and add the ale, oregano, garlic and bay leaf. Add enough chicken broth to just cover the chicken legs.

Braise the chicken legs until tender. Bring the liquid to a simmer, cover the pot with a tight fitting lid and continue simmering until a fork inserted into the legs meets no resistance. Keep the broth at just barely a simmer. This will take about an hour and a half to two hours.

When you are ready to serve the legs remove them from the broth with a perforated spoon. Carefully coax out the three bones, two in the leg and a third in the thigh. Be sure to remove any knuckle cartilage pieces that may be left behind. Serve immediately.

The Barley Sausage 
 6 ounces of chicken breast, diced with skin (the first reserved chicken breast)
 1 cup of cooked barley
 1/2 cup of grated parmesan cheese
 1 cup of oregano leaves
 salt and pepper

In a food processor combine all the ingredients until a smooth texture is reached. The barley may still be slightly lumpy.

Place the mixture in a piping bag. Spread a sheet of large plastic wrap out on a just-moistened work surface and pipe out a large bead of the sausage filling. Leave several inches of plastic wrap empty on either side of the sausage. Roll up the plastic wrap carefully, try to avoid forming any air bubbles inside the plastic. Grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage. If any air pockets form prick them with a pin.

Ties off both ends of the plastic then tie off the sausage at regular intervals forming links.

Poach the plastic wrapped links in simmering water for five to seven minutes, depending on their thickness. Just cook them through, then cool the sausages.

Cut off the plastic wrap and squeeze out the sausages. When ready to serve quickly reheat them by browning them in a bit of butter until heated through. Serve immediately.

The Garlic Braised Tomato 
 2 large tomatoes, about one pound
 1 cup of sliced onion
 8 garlic cloves
 2 bay leaves
 several sprigs of fresh oregano
 extra virgin olive oil

Slice the tomatoes in half at the 'equator.' Turn them face down and place in a small baking dish that they just fit in. Add the onion, garlic and herbs then add enough olive oil to just cover the tomatoes.

Cover the pan with tin foil and bake at 300 degrees for two hours, until the tomatoes are softened and flavorful. Remove the pan from the oven and let the tomatoes rest for twenty minutes.

When you are ready to serve carefully remove a tomato half from the oil. Transfer it to a small plate to drain for a moment and then gently remove its skin. Serve the tomato immediately.

 Note: Reserve the remaining olive oil for use in any other complementary recipe that calls for olive oil. 


The Tomato Compote 
 1 cup of quartered cherry tomatoes
 2 tablespoons of minced red onions
 1/2 cup of chopped fresh oregano
 1 tablespoon of red wine vinegar
 1 tablespoon of extra virgin olive oil
 salt and pepper to taste

Toss all the ingredients together until thoroughly mixed. Let rest briefly then serve.

The Malt Glazed Chicken 
 1/2 cup of barley malt extract
 1 tablespoon of cayenne hot sauce (Tabasco)
 1 six ounce chicken breast (the second reserved chicken breast)

In a very hot pan using a small amount of olive oil quickly sear the chicken breast until golden brown on both sides.

While the breast is searing mix together the malt and hot sauce. When the chicken breast is seared dip it into the malt mixture, thoroughly coating it.

Bake the chicken for five to ten minutes in a hot oven. Bake just long enough to set the glaze and finish cooking the chicken, then serve immediately.

The Plate!

Place a deboned chicken leg in the center of a hot service plate. Add a braised tomato half and two of the just reheated sausages. Add a piece of chicken breast and then a spoonful of the tomato compote. Top with an oregano pluche and just moisten the plate with two ounces of the braising liquid. Serve with a cackle!